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Keto Coconut Chutney
Vegetarian
Dips

Fat (g) / Serving
49.44
Net carbs (g) / Serving
Protein (g) / Serving
Servings
1
10.02
4.79
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
100 grams Coconut meat | 100 | 6.23 | 33.49 | 6.23 |
10 grams Ginger | 10 | 1.58 | 0.08 | 1.58 |
1 pc Green Chili | 5 | 1.47 | 0.86 | 1.47 |
1 Tbsp Coconut Oil | 14.3 | 0 | 14.3 | 0 |
1 Tsp Curry Leaves Chopped | 4.2 | 0 | 0 | 0 |
0.5 Tsp Mustard Seeds | 2.1 | 0 | 0 | 0 |
1 pc Dried Red chili | 5 | 0.75 | 0.71 | 0.75 |
Salt to Taste | 0 | 0 | 0 | 0 |
a pinch Hing or Asafoetida optional | 0 | 0 | 0 | 0 |
Directions
Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney
Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing.
Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well
Eat with keto dosa.
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